Keto Pumpkin Biscotti

Keto pumpkin biscotti is a delicious treat on cool fall mornings. These biscotti are wonderfully flavored with cloves, nutmeg, cinnamon, and ginger & are perfect for dipping in the morning coffee. A tiny quantity of the hot liquid may be soaked up perfectly with that crisp, dry texture. It gets softer and softer, and it also gives the coffee a little taste. There aren’t many differences between creating high-carb and low-carb biscotti. The procedure is very simple you just use the proper ingredients with the proper quantity and you must slice with care. The dough is combined, formed into a log, and baked. After that, you cut it up and bake it one more. This only contains 2.7g of net carbs, 4.4g of proteins, 2.2g of fiber, and 4.9g of carbs in them.

STATS:

• Course: Dessert
• Cuisine: Italian
• Prep Time: Twenty mints.
• Cook Time: Fifty-five mints.
• Total Time: One hour, fifteen mints.
• Portions: Twelve people
• Calories: 119 kcal

EQUIPMENT:

• Baking sheet
• Parchment paper
• Large bowl
• Whisk
• Spatula
• Serrated knife

INGREDIENTS:

BISCOTTI:

• Two cups almond flour
• 1/3 cup Erythritol sweetener
• 1 ½ tsp. pumpkin pie spice
• 1 tsp. baking powder
• ¼ tsp. salt
• ¼ cup pumpkin puree
• 1 large egg
• 2 tbsp. melted butter
• ½ tsp. vanilla extract

GLAZE:

• 3 tablespoons powdered sweetener
• ½ tsp. vanilla or caramel essence
• Two to four tsp. unsweetened almond milk

INGREDIENT NOTES:

ALMOND FLOUR:

• Make sure the almond flour is ground finely. Your biscotti will stay together better if you use finer flour. Another option is to use different nut and seed meals, but once more, they must be ground extremely finely.

ERYTHRITOL:

• You must use an Erythritol-based sweetener in this recipe to ensure that they are crisp.

PUMPKIN PIE SPICE:

• I create my own pumpkin pie spice, but you may make your own too. We can also buy from the store by properly checking the label.

PUMPKIN PUREE:

• Use pureed pumpkin from a can. If you manufacture your strain it to remove extra liquid can be necessary.

BUTTER:

• I use liquefied butter to make these pumpkin biscotti recipe; but we should also use coconut oil or any neutral oil.

CARAMEL EXTRACT:

• I prefer to use caramel for the glaze; you may substitute vanilla extract for this.

SUGAR-FREE ALMOND MILK:

• Sugar-free almond milk is utilized to create the glaze for pumpkin biscotti glaze.

PANTRY ESSENTIAL:

• Salt, baking powder, eggs, and vanilla essence are required to make this keto pumpkin biscotti.

INSTRUCTION:

1. Preheat the oven to three-twenty-five degrees F. Line a large baking sheet with silicone or parchment paper.
2. Mix the baking powder, salt, sweetener, pumpkin pie spice, and almond flour in a big vessel.
3. Add the egg, butter, pumpkin puree, and vanilla essence and stir till the dough combines.
4. Place the dough onto the baking sheet that has been prepared and form it into a low log that is approximately four by ten inches.
5. Bake the biscotti log around 25 minutes or till it gets barely firm to the touch.
6. Remove them and allow cooling for fifteen minutes, and then use a serrated knife to delicately cut them into twelve equal slices. Preheat the oven to two-fifty degrees F.
7. After rearranging the slices cut-side down on the baking sheet, bake them for fifteen minutes.

TIPS:

• It will be too delicate if you try to slice it before it has cooled for at least fifteen minutes.
• Holding it by the edges of the log where you are cutting, carefully cut it.
• Holding those ends in place helps prevent them from breaking off when you slice.
• You can somewhat repair the slice while it’s still soft if it breaks. The second time it bakes, it will solidify.
• They will become overly soft if you add a sweetener that contains either xylitol or Allulose.

STORAGE INFORMATION:

AMBIENT TEMPERATURE:

• Put these keto pumpkin biscotti and store them for more than one week around 10 days.

FRIDGE:

• Place these pumpkin biscotti in a sealed container and store them for more than two weeks.

FREEZER:

• We can also freeze these keto pumpkin biscotti for 3 to 4 months in a sealed container.

FAQs:

How we can store these keto biscotti?

• Compared to other baked items, biscotti have a longer shelf life since they are baked firm and dry. Put them in the sealed box at the ambient temperature for maximum one week. Biscotti can also be frozen for a few months.
• They could become softer as they sit if you reside in a humid area. To re-crisp them, put them in a warm oven (two hundred degrees F) for about fifteen minutes and then allow them to cool.

Is it possible to create keto biscotti without nuts?

• You certainly can! Instead of using almond flour, you may use sunflower seed flour (in roughly the same amount, however, you might need a few tablespoons more). Because there is more oil in it, it could take a bit longer to bake and set. Coconut flour should not be used for biscotti. Because it needs so much moisture, it just won’t be crisp enough.

What is the carb count of Keto Pumpkin Biscotti?

• Each serving of this keto pumpkin biscotti dish has 2.2g of fiber, 4.4g of proteins, and 4.9g of carbohydrates. Each slice has 2.7g of net carbohydrates.

Serving: 1 slice
Calories: 119 kcal
Carbohydrates: 4.9g
Protein: 4.4g
Net carbs: 2.7g
Fat: 10.5g
Fiber: 2.2g